Pan-fried Brussels sprouts with pomegranate

Preparation – 10 minutes

Peel the shallots and cut them in half, making sure that the halved shallots hold together as much as possible.

Remove the outer leaves from the brussels sprouts and cut them in half. Remove the pomegranate seeds from the pomegranate, the easiest way to do this is to cut the fruit in half and then tap it with a wooden spoon.

Finishing the pan-fried Brussels sprouts with pomegranate – 10 minutes

Heat a dash of olive oil in a large frying pan and sauté the brussels sprouts over medium heat for about 5 minutes. Once the sautéd brussels sprouts are al dente, transfer them to a medium-sized bowl.

Heat another dash of olive oil in the frying pan and sauté the shallot halves until they are soft and golden brown.

Meanwhile, stir the maple syrup and pomegranate molasses into the baked brussels sprouts. Mix in the cooked shallots along with the pomegranate seeds and season with salt and pepper. Enjoy your dinner!